Kathryn Rem: Local foods top the list of 2009 dining trends

Wednesday

Each year, the National Restaurant Association surveys professional chefs — this year 1,609 of them — about trends they expect to see in the coming year.

It seems a bit hollow to write about 2009 restaurant trends when the biggest wrinkle in the New Year is that many people, sadly, will be forced to cut back on dining out.

Restaurateurs, already skating on razor-thin profits, will have to respond with even more ingenuity. I don’t know how that’s possible, but members of the American Culinary Federation have some ideas.

Each year, the National Restaurant Association surveys professional chefs — this year 1,609 of them — about trends they expect to see in the coming year.

No. 1 for 2009, not surprisingly, is locally grown produce. Concern about environmental pollution, fears about food contamination, the desire to support local farmers and the incomparable taste of foods grown close by have caused this issue to leap onto the radar screens of even the most casual of foodies. Farmers markets are booming, backyard gardens are back in style and customers are asking to see local sources for restaurant offerings listed on the menu.

Bite-size desserts — the top trend in this survey for the past two years — slipped to second place for 2009. Many diners like a taste of something sweet after a meal, but a slice of carrot cake with sizable real estate is just too much. Among local eateries offering mini desserts is Chili’s, which has shot glasses filled with warm cinnamon roll, double chocolate fudge brownie, Key lime pie and red velvet cake. Applebee’s also has small desserts in a glass: apple-caramel, Key lime pie, chocolate mousse, hot-fudge sundae and strawberry cheesecake.

Third on the list is organic produce, which goes along with locally grown produce. People want to know their food is clean and was grown in a manner that doesn’t hurt the Earth.

No. 4 is nutritionally balanced children’s dishes. For too long, restaurants have catered to families by having a “kids’ menu” laden with greasy burgers, fried chicken nuggets and calorie-rich macaroni and cheese, accompanied by fries and a soft drink.

Parents are asking for more lower-calorie, nutrient-dense choices for the little ones, on track to become the fattest Americans ever. Restaurants are responding with skim milk, yogurt, juices and fruits and veggies sliced to fit into tiny hands.

New cuts of meat are next on the list. No, the cow hasn’t grown a new part. After analyzing the various muscles for flavor, tenderness and functionality, sections can be cut differently to produce more variety and, sometimes, value. Look for names such as flat iron, Denver, Sierra cut and ranch steak on the menu.

No. 6 is fruit and vegetable children’s side items. See No. 4.

Next on the list is superfruits. Can you say acai, goji berry, mangosteen?

Rounding out the eighth spot is small plates/tapas/mezze/dim sum. Same principle as mini desserts. Sometimes you just want a couple of bites.

Micro-distilled and artisan liquor is ninth. Expect to see mixologists showcasing their creativity behind the bar.

No. 10 is sustainable seafood, an increasingly popular choice among diners concerned about overfishing and environmentally destructive fishing methods.